P4 #6 - Brown Special W Beer Recipe | All Grain English Porter | Brewer's Friend
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P4 #6 - Brown Special W

159 calories 14.1 g 330 ml
Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 10.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Pirate Brew Berlin
Calories: 159 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Saturday May 6th 2017
12.9 °P
2.4 °P
5.6%
34.4
28.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.65 kg German - Pale Ale3.65 kg Pale Ale 39 2.3 77.7%
0.20 kg United Kingdom - Brown0.2 kg Brown 32 65 4.3%
0.20 kg German - Carafa II0.2 kg Carafa II 32 425 4.3%
0.40 kg German - CaraMunich II0.4 kg CaraMunich II 34 46 8.5%
0.25 kg Weyermann Special W0.25 kg Weyermann Special W 34 110 5.3%
4.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 14.1 Boil 60 min 34.43 100%
15 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Step mash Temperature -- 67 °C 45 min
Mash out Temperature -- 78 °C --
Starting Mash Thickness: 4 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

----P4#6
6.5.17
Mix between #1 with Carafa II and #5 with 4% Brown. New Malt is added, Special W, a dark Belgian Crystal Malt from Weyermann.

7.5.17 (nach 12h)
5.05 pH
12.9% Brix
20° C

8.5.17 (nach 36h)
4.51 pH
11.0% Brix
20º

9.5.17 (3 days)
4.38pH
9.2% Brix (5.6P calculated)

10.5.17 (3.5 days)
4.31pH
8.8% Brix

11.5.17 (5 days)
4.30pH
8.0% Brix

16.5.17 (10 days - start cooling)
4.32pH
7.2% Brix
2.5°P

--- P4#5
15.3.17
Malt bill mix of #1 and #4 (4% Carafa II and 10% Brown). Rest of recipe the same as #1-#4.
Initial Mash Ph = 6.5 (optimal 5.2-5.5)
30min/final Mash Ph = 5.8 (still too high)
Preboil gravity = 12.8P (slightly higher than #1-#4)
Original gravity = 14.5P (higher than #1-#4)

20.3.17
Ph 4.27, temp 19.5°C

--- P4#4
Now we're changing up the malt bill quite a bit; No cara malt and using 50% brownmalt together with 50% pale ale malt. The rest is identical and aiming for similar degrees of plato; 13°P. Expected color is very dark since we're using 50% of the roasted malt, however it is very lightly roasted, only about 65 Lovibond (Carafa ~400 and Chocolate ~300).

Mash Ph = 6.0 (higher than optimal 5.2-5.5)
Gravity preboil 11.5°P (lower than #1 - #3)
Gravity post boil 13.5°P
Post boil volume 18.5L
Final volume in fermenter 16L
Final gravity 3.7P (after 7 days, higher than #1-#3)
Final pH 4.34

-- P4#3
Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph before fermentation about 5.2
Final volume in fermenter 15.5L
Final gravity 2-2.5°P.

-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L

-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness)

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  • Last Updated: 2017-06-13 05:16 UTC
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